This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Age requirement:
Minimum age of 18 years and above
Academic requirement:
Satisfactory completion of the Certificate III in Commercial Cookery.
English Proficiency:
An IELTS band score of 6.0 (Academic) or equivalent, or
Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, the Republic of Ireland, South Africa, the United Kingdom or the United States, or
Evidence that, within two (2) years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education, or
Applicants originating from students’ visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy and Numeracy (LLN) test.Educational pathway:
On successful completion of this qualification, participants may progress into further studies such as:-
SIT50422 Diploma of Hospitality Management
Exit Pathway:
Participants who achieve competency in all units in the course will be awarded the full qualification, SIT40521 – Certificate IV in Kitchen Management, which includes a Certificate and a Record of Result.
Participants who leave the course mid-way or do not achieve competency in all units will receive a Statement of Attainment indicating the number of units they have achieved competency in.
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On successful completion of this qualification, participants may find employment in the Hospitality Industry as a:
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Chef de Partie
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Chef
It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.
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Students with prior learning and work experience can apply for RPL.
Recognition of prior learning evidence must include, but not be limited to, the following:
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Work experience
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Life experience
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Previous study
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Professional development programs
Students who have completed corresponding units of competency and/or units contained within the packaging rules can apply for Credit Transfer.
If you wish to apply for RPL or Credit Transfer, please notify the Institute at the time of enrolment-
This qualification is at AQF level 4. Volume of Learning for a Certificate IV qualification is typically from 0.5 to 2 years or 600 – 2400 hours, which is described in the AQF as follows:
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The volume of learning allocated to a qualification should include all teaching, learning and assessment activities that are required to be undertaken by the typical student to achieve the learning outcomes.
These activities may include some or all of the following:
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guided learning (such as classes, lectures, tutorials, or self-paced study guides),
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individual study,
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research, learning activities in the simulated workplace, and
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assessment activities.
The Volume of learning for this qualification includes: face-to-face structured training sessions; training support provided to students in groups and one-on-one; guided structured learning activities; students' individual reading and research; assessments; and feedback reviews.
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Amount of Learning = 400 hours
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Assessment hours = 140 hours
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Total volume of Learning hours = 540 hours
Participants are expected to do at least 4 hrs of self-study per week.
If any class day falls on a public holiday, the session will be scheduled for another day that week.-
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes, including:
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Written Questions and Answers
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Projects
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Role-play
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Simulations
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Observations
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
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Participants need to complete twenty-five (25) units of competencies, within the SIT training package at Certificate III level.
This qualification has:
Core Units = 10
Elective units = 1CORE UNITS
Unit Code Unit Name
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP013 Plan cooking operations
SITHKOP015 Design and cost menus
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA008 Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practice
ELECTIVE UNITS
Unit Code Unit Name
BSBCMM411 Make presentations
Admission Fees: (Non-refundable): $250
Material Fees: (Not limited to books, etc.): $1,250
Tuition Fees: $6,500
Total Course fees: $8,000Unless otherwise specified, Total course fees include all training and assessment, as well as required resources and textbooks, to help participants achieve the qualification or course they are enrolling in.
Learner needs will be identified through an enrolment form, a face-to-face or over-the-phone interview, an LLND (Language, Literacy, Numeracy, and Digital) and a pre-training review.
It will help establish the applicant's skill and knowledge levels, their current employment, and how that relates to the course content and interactions.
Where additional support needs have been identified, an Individual Support Plan will be developed, which may include:-
Language Literacy Numeracy and Digital Support
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Mentoring from trainers
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Additional classes, tutorials, and workshops
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Additional classes, tutorials, and workshops
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Computer and technology support
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Reasonable adjustment to assessments
Provision of additional support services will be provided where necessary to enable students to participate in the same way as any other person regardless of whether support services have been required.
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Course Name
Certificate IV in Kitchen Management
CRICOS Course Code
119480B
VET National Code
SIT40521
Location
8 Prowse Street Brunswick VIC 3056 Australia
Duration
The total duration of the qualification is 22 weeks, including 4 weeks of term breaks.
Delievery Mode
Face-to-face
Full-time
20 hours per week